Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe.
Pickled bell peppers add zesty, fresh flavor to all of your favorite recipes. Most of the ingredients are likely sitting in your pantry right now, and it only takes 15 minutes to get your bell peppers soaking up extra flavors. Use them as a topping, snack, or mix-in – pickled sweet peppers are good any way you eat ‘em.
Pickled Bell Pepper Ingredients
Step 1: Julienne your NatureSwee®t Bell Peppers. Use a knife to cut each face of your red, orange, and yellow bell peppers. Remove any inner pieces and rinse away the seeds. Then, slice each bell pepper side into long, thin strips. Add them to a large mixing bowl.
How to Make Pickled Bell Peppers
Step 2: Cut your red onion into thin strips. Add them to your mixing bowl with your bell peppers and mix together with your hands. Step 3: Divide your bell pepper and onion mixture between your mason jars. It should be enough to fill two to four jars, depending on their size.
How to Make Pickled Bell Peppers
Step 4: Boil the minced garlic gloves, spices, celery seed, sugar, and vinegar for one minute. Set the brine aside and let it cool completely.
How to Make Pickled Bell Peppers
Step 5: Pour the brine into each jar, leaving ½ inch of space at the top of the jar. Screw on the lid for each jar.
How to Make Pickled Bell Peppers
Step 6: Place your pickled bell peppers in the fridge for at least 24 hours and enjoy!
How to Make Pickled Bell Peppers